“No dessert for you, young lady, until you eat those Brussel sprouts!”

Next we have what appears to be what today’s foodies call a heritage breed of bird without the modern factory-farm turkey’s huge breast (it’s actually a wild turkey). According to the plate’s explanatory text, the turkey was brought from America to Europe by Jesuit missionaries in 1524 and was named after the country of Turkey from whence so many luxuries were imported:

The carnivore’s pièce de resistance. Illustrated Book of Natural History. Part I. Printed in oil colors by Henry B. Ashmead. (Philadelphia: American Sunday School Union, 1858).

This recipe (or directions for constructing a simple food sculpture) shows that Joost Elfers, Saxton Freyman, and Johannes van Dam were real Johnny-come-latelies when it comes to the art of playing with food. Check out this vegetarian alternative to the traditional turkey:

Elizabeth and Louise Bache. When Mother Lets Us Make Candy. New York: Moffat, Yard and Company, 1915.

What about the kitchen where the feast is prepared? Here’s Cinderella toiling in a state-of-the-art facility from the turn of the nineteenth century…